This is a good tasty soup for a cold winter day. I recommend soaking the peas overnight as I soaked them for 4 hours & it still required over 2 hours of simmering for them to become tender. I didn't have cilantro so I substituted with parsley.
This was good but it ended up tasting more like a chili recipe i already have. I think I was looking for something a little more exotic. Thank you for sharing.
IMPORTANT: To get the split peas soft, don't add salt until they're already pretty much as soft as you want them. That also applies to stock powder since that contains salt. An easy way is to start cooking legumes (remember to toss out the soaking water and cook in fresh water), then start on the other ingredients & cook in a separate pot. Add the split peas when soft. Then cook for a bit more to ensure the salt mixes through. Now the review: Great flavors. I used seasonal veg (sweet potato and Japanese pumpkin aka Japanese squash) which were sweet enough that I didn't feel the need for the sugar. I was more generous with the spices and much more generous with the oil (extra virgin olive oil is great stuff). I doubt that many Mediterranean or Middle Eastern cooks would measure out the oil, let alone a mere 2 tablespoons! I also used yoghurt instead of sour cream, because that's what I had - but it would have been even nicer with sour cream.
Delicious! I also had a problem getting the split peas soft. Based on the other reviews, I soaked them for 15 hours and allowed over 2 hours for simmering, and still they had a slight crunch to them by the time we gave up and ate. Could the acids in the recipe be affecting the cooking time? I didn't think it's because I had "old" split peas, because I've cooked them into mush in the crockpot in only 5 hours. (I used 2 tsp lemon juice and pattypan squash instead of the lemon slices and zucchini.)
Great flavour and so easy! I sauteed the peppers, zucchini, onion and garlic together to save time. It reminded me of the flavours I enjoyed when traveling in Morocco and Egypt. My only concern is cooking time: I soaked the yellow split peas for nearly twenty-four hours but they were still somewhat tough after simmering in the soup for ninety minutes. Definitely factor in extra simmering time when planning to make this great soup. Yummmm!
This is a tasty recipe. I was a little nervous about the cumin, since I haven't had much luck with it in other recipes, there was no need... This is a great way to sneek in some zucchini with those picky eaters!
This was such a good soup. I really did love it. I don't think it got any better than this. Instead of chopping the cilantro on its own I blended it with the soup. I also used fresh tomatoes (pureed of course), which was a nice way of adding it to the soup. I also kept it thick.
I made this wonderful soup with lentils because I favor them over split peas. The spices were indeed enticing and made this soup out of the ordinary. I used some organic chicken broth because that's what I had on hand, and it added another layer of flavor to the soup that I liked. We loved this recipe.